The Easiest And Best Vegan Mashed Potatoes

Name: The Easiest And Best Vegan Mashed Potatoes (1-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 pounds of russet potatoes (about 5-6 medium), peeled and cubed; 1/2 cup warm cashew milk; 1/4 cup cashew sour cream or tofu sour cream; Salt and pepper to taste

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Quick, creamy, and deliciously fluffy vegan mashed potatoes recipe without any dairy! Perfect for holidays, dinners, or any time you need a comfort food fix. Healthy, gluten-free, and so easy to make with just 1-pot and 4 simple ingredients.

Smooth or lumpy? Skins or no skins? The mashed potato debate never ends. But, one thing we can all agree on is none of that matters and potatoes are AWESOME!

So, as we put petty differences aside we focus on a much bigger task at hand. Is it possible to make creamy, fluffy, and buttery vegan mashed potatoes with no crap? And, by crap, I mean dairy as well as olive oil and vegan butter.

Yes, yes, and yes!!! Friends, I’m going to show you how easy it is to make the world’s best and easiest vegan mashed potatoes using just 4 ingredients and still keep them healthy and delicious! Best of all, it’s completely WFPB and oil-free. Yeah, baby!

Get ready, grab a big bowl, make the gravy, and let’s do it!

Table of Contents

Ingredients

Potatoes: I prefer russet potatoes because I like mashed potatoes that are creamy and chunky. If you prefer a more “buttery” and smooth texture Yukon gold potatoes are excellent.
Plant-based Milk: I chose to use my own homemade cashew milk because it’s super creamy and a little thicker. Other great non-dairy milk options are oat milk, unsweetened almond milk, soy milk, and even coconut milk.
Vegan Sour Cream: you can use either my cashew sour cream or tofu sour cream.
Salt and pepper: just a pinch is all you need.

What potatoes are best for mashed potatoes?

Really, you can make mashed potatoes with any potato, including sweet potatoes, but starchy ones are the best, in my honest opinion. At the end of the day, it’s about what you like and have sitting in the pantry.

Russet potatoes: My favorite. These bad boys are high on the starch meter and perfect for making some lumpy, fluffy, or creamy mashed potatoes. I usually prefer to peel them because the skin is so thick, but if you want a more rustic vibe for your potatoes, unpeeled is the way to go.
Yukon gold potatoes: These tend to be the favorite of most people because they have a buttery flavor and are super creamy. They also have a thinner skin than russet so Yukon gold potatoes are excellent with the skin.
Red and white potatoes: They may not blend up as creamy because they are very “waxy” potatoes but they are still delicious, especially with the skins on.

How To Make The Best Vegan Mashed Potatoes

Peel and cube the potatoes then put them in a large pot or Dutch oven. Fill the pot with water until the potatoes are covered, set the pot on your stovetop, and bring the water to a boil. Next, reduce the heat to medium and cook the potatoes uncovered for 20-30 minutes or until they are fork-tender.
Drain the potatoes using a colander, add them back to the pot, and mash the potatoes by hand using a potato masher or fork.
Pour the cashew milk and vegan sour cream into the potatoes and mash to your desired consistency. Like I said, I prefer mine on the lumpy side.
Taste and season with just a pinch of salt and pepper.

That’s it! The best and easiest vegan mashed potatoes you will ever make.

Cooked potatoes in pot with potato masher.

Flavor Options and Additions

If you are a simpleton, like me, you want things fast and easy. And, while it’s hard to improve upon perfection there are some tasty additions and flavor options that take these potatoes to a whole new stratosphere.

Fresh Herbs: adding freshly chopped herbs like rosemary, thyme, or parsley are great ways to enhance potatoes. They add an earthiness and aroma that’s pure heaven.
Onions & Garlic: If you really want to get fancy while adding flavor and texture, onions and garlic are the way to go. You can sauté the onions and garlic then stir them into the potatoes. My favorite is to wrap garlic cloves in foil, roast the heck out of them, and then mix them into the potatoes. O…M…G!!!
Seasonings: garlic powder, onion powder, and paprika are perfect for seasoning mashed potatoes. Start with small amounts and taste as you go. You simply want to enhance the potatoes with flavor, not overpower them. Remember, the potatoes are the star.
Vegan Sour Cream & Chives: Need I say more? This recipe already uses a little of my cashew sour cream for flavor but there’s always room for more, right? If you can’t have nuts use my tofu sour cream.
Vegan Parmesan: Sprinkle my homemade plant-based parm on top for a rich and cheesy experience.

FAQs & Pro Tips

What can I do with leftover mashed potatoes?

That’s funny, you’re assuming you’re going to have leftovers. But, in the event you do here are some delicious options for you.

You can use them to make Lentil Shepherd’s Pie, Vegan Potato Pancakes, or make these amazing Mashed Potato Tacos.

How do I make super creamy vegan mashed potatoes?

So, you don’t wanna take it old school like our ancestors, huh? Well, if you prefer no chance of lumps then you’re going to need a potato ricer or hand mixer. You’ll also need to add a little more milk as well.

Can I make vegan mashed potatoes ahead of time?

Yes, absolutely! If you’re serving a big meal then make these the day before and store them in the refrigerator overnight. To reheat them simply place them in a casserole dish, cover them with foil, and bake for 20 minutes at 350˚F.

If you’re going to be enjoying them the day of the meal then boil the potatoes and let them sit in the cooking water and cook everything else. Then, assemble the mashed potatoes just before you’re ready to serve them. It keeps the potatoes warm and you’re able to serve fresh and hot mashed potatoes to your guests. Winning!

Can you freeze leftover mashed potatoes?

Yes! I get it, it’s possible you may need a brief vacation from mashed potatoes so try freezing them. When you’re ready to eat, you can set them in the fridge overnight to thaw and then simply reheat the mashed potatoes in a large saucepan on the stovetop. This will help to get rid of any extra moisture from the freezing.

Keep in mind that they will not be as tasty and fresh, but you don’t have to worry about wasting leftovers and you can use them in some of the aforementioned recipes.

How long will leftover vegan mashed potatoes last in the fridge?

Leftovers will keep in a covered container for up to 3-4 days in the refrigerator.

Vegan mashed potatoes in pot with wooden spoon

Serving Suggestions

What can’t you serve with the creamy vegan mashed potatoes? But, here are a few pairing options to get you started:

Vegan mashed potatoes on plate with fork.

Try These Other Delicious Potato Recipes

If you try this vegan mashed potatoes recipe or have any questions, I’d love to hear from you! Leave a comment, rate it down below, and don’t forget to tag a photo #shaneandsimple on Instagram.